Hello Pastrylove96! Welcome to Chef Talk. It sounds as if you're one of the lucky students who knows what s/he wants to do and has mapped out a path to get there. I'm not sure what JG is, but I hope it's giving you some needed experience. (Our members are from all over the world, so it's helpful to be a bit more descriptive about such things. )
I see you've already found our forum about Culinary Schools. Great! Be sure to use the search tool to do some reading of earlier threads which may have some helpful answers others have already sought. Check the date of the last post if you decide to jump into the discussion, though, as some of the threads may have ended a while back. You may want to start a new thread if the discussion is kind of old.
Chef Talk is a great place for learning, but you'll find your knowledge will be respected here, too. If you've been cooking at home or have some experience and perspectives, a thoughtful contribution to a discussion will be respected here no matter if you're 18 or 80, a seasoned professional or a home cook (as I am). Our members are from every continent (sometimes even Antarctica), even people who cook at sea (I just welcomed someone who cooks on a boat). Keep your eyes open here and you never know what you'll find!
Good luck to you in your quest. As a retired teacher I can't resist saying, have a great school year!